Pennsylvania Dutch Chicken Pot Pie

Flavor & Texture - this pa dutch chicken pot pie is like chicken noodle soup on steroids. It's got all of the lovely aromatic flavors from the herb-infused chicken stock and is loaded with vegetables, moist chicken, and homemade dough squares.

Nostalgia - there's something so wonderful about making your own homemade noodles, which is what makes this recipe so special. Many Pennsylvania folks will have fond memories (myself included) of making the homemade dough with their families and eating this in the dead of winter, warming their souls! This was often enjoyed next to a salad with hot bacon dressing and finished off with a shoo-fly pie.

Make ahead - just like any soup or stew, this just gets better and more flavorful with time, making it an awesome dish to create ahead of time, and also freeze.

Serve this alongside my homemade pepperoni bread, which is another Pennsylvania staple recipe!

This particular type of pot pie came about from the Lancaster county region, known for a large population of Amish, Mennonite, and the Pennsylvania dutch community filled with german traditions. The dish came about from a dish of broth and meat known as "bott boi," which in the PA dutch language (a mix of German and English), turned into pot pie.

So why is it called pot pie? Well, it's made in a pot! Unlike the pastry crust types of pot pie (like chicken pie or other meat pies) that are known in the rest of the United States, many folks from Pennsylvania will attribute this dish to the soup-like version in this recipe. Growing up, my family always called this dish "slippery noodle pot pie."

• Chicken. I love to use chicken leg quarters. They're affordable and have a ton of meat, fat, and flavor.
• Vegetables. Carrots, celery, onion, garlic, potatoes, and peas.
• Herbs. Thyme, rosemary, parsley, and bay leaf.
• Flour. A standard all-purpose flour is used to create the square egg noodles.
• Eggs.
• Milk.
• Celery salt. This is always served on Pennsylvania Dutch chicken pot pie and adds a ton of extra flavor!

See the recipe card for full ingredients list and quantities.

• Make the broth with any type of chicken you prefer, such as chicken breasts. Note that bone-in options with more fat will produce a tastier stock.
• If you don't want to make your own stock, you can use store-bought and then add some herbs to boost the flavor.
• Use any type of vegetables you'd like. Growing up, we only used potatoes and onions, but I love to add extra veggies these days.
• The pot pie dough can be made in a bowl with a wooden spoon and squeezing with your hand (rather than using a stand mixer).

One: Add the chicken, vegetables, herbs, and aromatics to a large stockpot and cover with cold water.

Two: Bring the stock to a rapid boil, then reduce to a medium-low simmer. Use a spoon to scoop off any foam and impurities.

Three: After about two hours, remove the chicken and vegetables and strain the stock, adding it back into another stock pot.

Four: Once the chicken is cool enough to handle, remove it from the bones and pull it into bite-sized pieces.

Five: Mix together the flour, salt, eggs, and milk until a stiff dough forms. Add an additional tablespoon of milk at a time if there are a lot of dry spots.

Six: Transfer the dough to a lightly floured surface and roll it out to ⅛" thick.

Seven: Use a pizza cutter to cut the dough into one to 2-inch squares.

Eight: Transfer the square noodles to a floured pan and cover them lightly with plastic wrap.

Nine: Add the chopped vegetables to the hot stock and boil for 10 minutes. Then, add the pot pie squares and cook for 8 minutes.

Ten: Add the reserved chicken and peas and low boil for another 5 minutes.

Scoop the PA Dutch chicken pot pie into bowls and top with fresh parsley, celery salt, and serve with a slice of crusty bread.

• Keep the chicken covered with water, adding more as necessary during the stock-making process.
• Try to keep the dough to ⅛" thick. Rolling them too thin will make it feel like chicken noodle soup, and too thick will be cumbersome to eat.
• The noodles will absorb quite a bit of liquid during the cooking process, and will also thicken the pot pie. It should be thicker than soup, but thinner than stew. It will thicken further as it cools.

Yes, this can be frozen in a sealed container for up to six months.

No. While making your own according to the recipe will produce the best flavor, you can definitely use store-bought stock or broth. If using store-bought, I recommend boiling fresh herbs in it for a bit to impart some extra flavor.

Store the Pennsylvania Dutch chicken pot pie in a sealed container in the fridge for one week. Reheat on the stove or in the microwave until hot. Note that you may need to add a touch more water or broth to loosen it up, as the noodles absorb a ton of liquid.

To freeze the pot pie, allow it to cool completely, then transfer to storage containers and freeze for up to six months. Allow it to thaw completely, then follow the same reheating methods as above.

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stand mixer

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